Cheesy Potatoes

We really like cheesy (or funeral) potatoes. We had them for Easter dinner. This is the recipe that we've used for a while now.

Cheesy (or Funeral) Potatoes

12 large potatoes or 1 (32-ounce bag frozen shredded hash browns) (we use about 6 or 7)
2 (10 3/4 ounce) cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted (we omit this)
1/2 cup chopped onion
2 cups crushed corn flakes (we omit this)
2 tablespoons butter, melted (we omit this)

Peel potatoes (you can also leave the peels on to boil them) and boil for 30 minutes, until just tender. Cool and grate into a greased 9 x 13-inch baking dish (or put hash browns into baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Bake at 350 degrees for 30 minutes. We bake it for around 45 minutes to an hour to cook the onions.

Original Recipe from The Essential Mormon Cookbook.